Warm pumpkin, broccoli and feta salad
Looking for a healthy and mouth-watering dish to spice up your mealtime? Dive into the world of the Warm pumpkin, broccoli and feta salad. This salad is not only scrumptious but also loaded with health benefits. Discover how you can prepare this delightful dish from scratch, and get ready to treat yourself and your loved ones to a burst of flavors and nutrients.
Ingredients
- 2 cups pumpkin, peeled and cubed (approximately 500 grams)
- 2 cups broccoli florets (approximately 500 grams)
- 1 cup crumbled feta cheese (about 150 grams)
- 2 tbsp olive oil (30 ml)
- Salt to taste Black pepper to taste
- 1 tsp dried oregano (5 ml)
- 1/4 cup roasted walnuts, crushed (about 30 grams)
- 1/2 cup pomegranate seeds (about 75 grams)
- Juice of one lemon (about 3 tbsp or 45 ml)
Preparation & Cooking Time: 30 minutes.
Serves: 2.
Nutritional Facts (Per Serving)
- Calories: 350
- Protein: 9g
- Fats: 20g
- Carbohydrates: 40g
- Dietary Fiber: 8g
- Sugars: 9g
- Sodium: 400mg
How To Make
1. Start by preheating your oven to 400°F (200°C).
2. Toss the pumpkin cubes with 1 tbsp of olive oil, a pinch of salt, black pepper, and dried oregano. Spread them evenly on a baking tray.
3. Roast the pumpkin in the preheated oven for 20 minutes or until they turn soft and slightly golden.
4. While the pumpkin is roasting, bring a pot of water to boil. Add a pinch of salt and blanch the broccoli florets for 3-4 minutes. They should remain slightly crunchy.
5. In a large mixing bowl, combine the roasted pumpkin, blanched broccoli, and half of the crumbled feta cheese.
6. Drizzle the remaining olive oil and lemon juice over the salad. Toss gently ensuring everything is well combined.
7. Transfer the salad to serving plates. Garnish with the remaining feta cheese, crushed walnuts, and pomegranate seeds.
Tips
1. Opt for fresh and organic pumpkin and broccoli to get the best flavors.
2. Always preheat the oven to ensure even cooking.
3. You can experiment by adding other seasonal veggies to this warm salad.
4. Make sure not to overcook the broccoli. It should have a slight crunch for the best texture.
Serving Suggestions
- This Warm pumpkin, broccoli and feta salad is best served fresh out of the kitchen.
- Pair it with a slice of whole-grain bread or quinoa for a more fulfilling meal.
- A cold glass of lemon water or herbal tea complements the flavors well.
- You can also serve it with grilled chicken or fish for a protein boost.
WARM PUMPKIN, BROCCOLI AND FETA SALAD
Nutritions
Ingredients
- 2 cups pumpkin peeled and cubed (approximately 500 grams)
- 2 cups broccoli florets approximately 500 grams
- 1 cup crumbled feta cheese about 150 grams
- 2 tbsp olive oil 30 ml
- Salt to taste Black pepper to taste
- 1 tsp dried oregano 5 ml
- ¼ cup roasted walnuts crushed (about 30 grams)
- ½ cup pomegranate seeds about 75 grams
- Juice of one lemon about 3 tbsp or 45 ml
Instructions
- Start by preheating your oven to 400°F (200°C).
- Toss the pumpkin cubes with 1 tbsp of olive oil, a pinch of salt, black pepper, and dried oregano. Spread them evenly on a baking tray.
- Roast the pumpkin in the preheated oven for 20 minutes or until they turn soft and slightly golden.
- While the pumpkin is roasting, bring a pot of water to boil. Add a pinch of salt and blanch the broccoli florets for 3-4 minutes. They should remain slightly crunchy.
- In a large mixing bowl, combine the roasted pumpkin, blanched broccoli, and half of the crumbled feta cheese.
- Drizzle the remaining olive oil and lemon juice over the salad. Toss gently ensuring everything is well combined.
- Transfer the salad to serving plates. Garnish with the remaining feta cheese, crushed walnuts, and pomegranate seeds.
Notes
- This Warm pumpkin, broccoli and feta salad is best served fresh out of the kitchen.
- Pair it with a slice of whole-grain bread or quinoa for a more fulfilling meal.
- A cold glass of lemon water or herbal tea complements the flavors well.
- You can also serve it with grilled chicken or fish for a protein boost.
Leave a Reply